Ker ka achaar


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Ker ka achaar, sour ker pickled with achaar masala.

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There is only one place in Rajasthan that makes "fresh ker pickle". It is a small village in Jhunjhunu district where most of the womenfolk are engaged in making this pickle when these berries are harvested. As I discovered even after months of searching that fresh ker are not available in Mumbai. I have adapted the recipe and used dried ker to make this flavourful pickle, in which all the ingredients are blended together to create a simple but delicious pickle.

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Makes 1 1/4 cups.
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Ingredients

Method
  1. Clean, wash and soak the ker in 1 cup of water for 6 to 8 hours. Drain and keep aside.
  2. Heat the mustard oil in a pan till it is very hot. Allow to cool completely.
  3. Combine the split mustard seeds, split fenugreek seeds, chilli powder, crushed fennel seeds, turmeric powder, amchur, asafoetida, salt and mustard oil and mix well.
  4. Add the ker and mix well. Bottle in a sterilised jar and store in a cool dry place.

Tips
  1. This pickle can be stored for upto a year if kept refrigerated in a clean, dry glass jar.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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